Nutritional Facts

Directions

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.

In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.Yield: 12-16 servings.

Originally published as Surprise Carrot Cake in Country Woman
September/October 2001, p29

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"This cake part of this cake came out fantastic!! I changed it a bit, by changing the amount of carrot from 3 to 2 cups and added 1 cups of really drained well crushed pineapple. It was so moist! The chopped toasted pecans were perfect in it! I only give it 4 stars because the cream cheese center had a strange texture - it was very holey ( bubbly sort of), not a creamy texture at all? Does any one know why this would happen? - The frosting was amazing and everyone loved the cake!!! BTW _ I followed the directions about oil & flour in the pan and mine came out very easily too! No sticking!!"

"The flavor of this cake is a 5-star, but, as other commenters said, this cake has a major sticking problem! I read the reviews and should have just used shortening and flour as everyone noted, but I was using a silicone bundt pan and though Pam spray would be sufficient. I was wrong. The cake stuck horribly and I ended up with a presentation that was embarrassing. I would most definitely make this cake again, but next time I will use shortening and flour and purchase a new bundt pan!"

"Very moist and delicious a big hit with hubby and myself. Shared some with a neighbor and she said "it's a keeper". No problem with getting it out of the Bundt pan at all I let it cool for 10 minutes then flipped it onto a plate to cool."

"I had a problem getting this out of the pan, too. I greased it well and floured it so I don't know what went wrong. But, I was able to put the broken piece back on and it still looks good. If it tastes half as good as it smelled while it was baking then I will try it again.